Individual Homemade Banana Pudding Cups
Creamy - Luscious - Delightful
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These banana pudding cups are dessert perfection! Fresh bananas, creamy pudding, and buttery chessman cookies unite in a delightful finale to any meal.
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GRAB YOUR INGREDIENTS!
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Whisk together the sugar, cornstarch, and salt in a medium nonreactive saucepan
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Slowly whisk in the milk and egg yolks until smooth.
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Cook over medium heat, whisking continuously until large bubble forms. Reduce the heat to low and cook for one minute or until thick.
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Remove from heat and transfer the pudding to a medium bowl. Stir in butter and vanilla until combined.
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Cover the top with plastic wrap pressed directly against the surface. Refrigerate for at least 1 hour and up to 4 hours.
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In a bowl of stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form; transfer to a separate bowl and set aside.
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Add cream cheese and condensed milk to the mixer bowl with the whisk attachment and beat until smooth.
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Add the vanilla pudding to the cream cheese mixture and whip until light and fluffy.
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Transfer cream cheese/pudding mixture to a large bowl. Fold the whipped cream in the pudding mixture.
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The pudding gains a newfound silkiness, a cloud-like quality.
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Assemble the cups: Begin by placing a single Chessman cookie at the base of each glass, followed by a layer of 3-4 sliced bananas.
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Next, spread a layer of the pudding/whipped cream mixture over the bananas, ensuring every slice is fully coated and concealed.
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Carry on by replicating the sequence with yet another layer – a solo cookie, a delicate arrangement of sliced bananas, and a silky layer of pudding.
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Cover with plastic wrap and refrigerate for at least 8 or 24 hours before serving. Top with whipped cream before serving, if desired
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And there you have it – a delightful journey through the world of banana pudding cups. Treat yourself today! 🍌🍮Click below to get the full recipe.
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